Italy / Soup
Pasta and Bean Soup (Pasta e Fagioli)
There are as many ways of preparing pasta e fagioli (or basta fazool if you come from southern Italy) as there are Italians. In 1940's Brooklyn, all the Italians would have it every Friday night because it is meatless. Usually it is a soup dominated by tomatoes. This recipe, in contrast, is the consistency of a stew, and is dominated by the umami flavor.
Ingredients
- dried white beans1 lb
- olive oil1 cup
- garlic, whole, unpeeled1 clove
- bay leaf1
- red chilli, or more; crushed or ground, hot1 tsp
- parsley, fresh
- macaroni, small diameter; whole wheat preferred1/2 lb
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Put washed beans in salted water (3 parts to 1 part beans).
Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.
Do not drain beans, but bring to a boil.
Skim off foam and add oil, garlic and bay leaf.
Simmer for about 2 hours, or until tender.
Cook pasta for 6–7 minutes, but don't let it get too soft.
Drain pasta and save some of the water.
Stir pasta and red pepper into beans and simmer until pasta is al dente, adding some of the saved water if necessary.
Garnish with red pepper to taste and parsley.
